Best Biscuit Waffles Recipes

BISCUIT WAFFLES WITH LEMON CREAM, LEMON SYRUP AND BLUEBERRIES

Steps:

• Spray a waffle iron with nonstick spray; heat to medium.
• Gather the biscuit scraps into a ball, then press out as thin as possible on a lightly floured work surface; the thinner the biscuit, the fluffier the waffle will be. With a biscuit cutter, cut out biscuits, making sure they will fit into the waffle iron, width-wise.
• When the iron is hot, add the biscuits, one per square, and close the lid. Cook until golden brown, 1 to 2 minutes. Remove and repeat.
• Meanwhile, combine the cream cheese and sugar in a large bowl. Using an electric hand mixer, beat until smooth and well incorporated. Add the cream and lemon zest; beat until light and fluffy. Set aside.
• In a small bowl, combine the lemon juice and maple syrup. Set aside.
• To serve, place two waffles on a plate and top with lemon cream, lemon syrup and blueberries.
• Preheat the oven to 425 degrees F.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar.
• In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.
• Using your hands, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour.
• Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference. Brush the bottom of a cast-iron skillet with some of the melted butter. Place the biscuits in the skillet; brush the tops with melted butter.
• Bake until golden brown, 18 to 22 minutes, depending on size. Brush again with melted butter and serve immediately.

BISCUIT WAFFLES

Steps:

• 1. Spray non stick veg oil onto waffle iron, place biscuits onto waffle plate NOTE my iron was smaller than most it had 4 grids but placing 4 biscuits onto it was too much I only used two,Close lid, heat for 2 minutes , serve with fruit or syrup or topping of your choice

EGG-TOPPED BISCUIT WAFFLES

Steps:

• Preheat a four-square waffle maker. Place baking mix, cheese and pepper in a bowl. Add milk; stir just until moistened. Transfer to a lightly floured surface; knead gently four to six times. Pat or roll dough into an 8-in. square; cut into four 4-in. squares., Generously grease top and bottom grids of waffle maker. Place one portion of dough on each section of waffle maker, pressing an indentation in each for eggs., Break an egg over each biscuit; sprinkle with bacon. Close lid carefully over eggs; bake according to manufacturer's directions until biscuits are golden brown. If desired, top with avocado and pico de gallo.

CINNAMON SUGAR BISCUIT WAFFLES

Steps:

• Preheat the waffle iron and lightly spray it with nonstick cooking spray. In a medium bowl, mix the sugar and cinnamon together; set aside.
• Open the biscuits and separate them. Gently stretch each of the biscuits until they are about 4 to 5 inches across.
• Place one biscuit in the center of the preheated waffle iron and press to close. Cook 4 to 5 minutes or until golden brown. Remove the waffle and immediately place it into the bowl with the cinnamon sugar. Toss to coat, pressing slightly to get the sugar to stick to the warm waffle. Serve immediately or keep the waffles in a warm oven while you cook the others.